Probyo cultured drinks are all produced using natural lacto-fermentation. Lacto-fermentation involves the use of a consortium of naturally occurring probiotic microbes such as yeast, acetic acid bacteria and lactic acid bacteria to ferment natural plant sugars and other biogenic substances. During the process sugars are converted to organic acids such as lactic acid, acetic acid, ascorbic acid, citric acid, malic acid, propionic acid, succinic acid, tartaric acid and butyric acid (found in butter) thus leaving the product essentially sugar free and diabetic friendly. These organic acids act as natural preservatives preserving the biogenic ingredients and preventing the growth of pathogenic bacteria.

Written by Alastair Burns